Thursday, June 24, 2010

Eastern Curry

Ideal Meals for the “Wai Guo Ren” (Foreigner)
Living in Taiwan for a few years has taught me how to make foods I am familiar with back home but with limited resources and on a budget. If you have access to a COSTCO, then your options broaden, but for the most part, we eat simply and this recipe is a part of a collection for the American teachers living in Taiwan with a simple stove, toaster oven and small grocery store in town.

Today's Recipe: Eastern Curry Dish – serves 6 people
We had some Taiwanese friends over to show us how to make this yummy dish. It was easier than I thought! They buy the instant curry cubes that are sold in stores all around us. I bought a package for $49 NT (about $1.50) for 8 people. NOT BAD! But you can find all sorts of flavors and levels of spiciness. Try it sometime! Add steamed broccoli as a side dish for more color and nutrition.

Items Needed:
  • Stove top burner
  • Heavy saucepan and lid
  • Cooking spatula
  • Cutting board and knife
  • Vegetable peeler
  • A love for India

Ingredients Needed:
4 large potatoes, peeled
2 carrots, peeled
1 onion
5 cubes instant curry (picture)
1 lb. pork or beef
Cooked white rice

1.Chop all veggies and meat into cubes (Chop 1 potato into SMALL chunks. This will help thicken the curry while simmering. )
2. Over medium heat, sauté onion in a little oil. Add meat and cook until meat halfway done.
3. Add potatoes and carrots.
4. Pour in water until almost covering the meat and veggies.
5. Add a few curry cubes to start out with. Cover and simmer over low heat for about 1 hour, stirring occasionally.
6. Add the last three blocks of curry and more water if necessary. Serve over white rice.

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